Tag Archives: fogoislandfish

100km Restaurant Picks Spring/Summer 2018!

Where have we loved eating these days? Let’s keep it 100km!

We are so spoiled working in the local food industry in Toronto & the GTA. With 100km distributing to over 450 restaurant locations (yes, we can’t believe it!!), there is basically no end to the incredible restaurants our staff are lucky enough to eat at. Here are some of the 100km Staff Picks of great restaurants – restaurants who are Keepin’ it 100(km) by sourcing local.

Where We Went

Grace and Paul ‘s Pick  Kojin (Toronto) – Chef Paula Navarrete

“We were blown away by what we tasted. Chef Paula has flavour on that menu that is like nothing we have ever experienced and that menu is on fire. The steak is obviously the specialty there, but seriously, the top half of the menu was no less spectacular.

Highlights:

Corn flatbread, served with grass fed butter and honey – reads as bread and butter but is a dish in it’s own right. Everything about this seemingly simple dish is absolutely perfect.

Tita’s Mash – the best mashed potatoes I have ever tasted. Topped with cheese curds and gouda. It’s rich and delicious

Sausage Board – when we were there they were serving a “hot dog” (ya, right! if hot dogs were perfect), a pork and shrimp sausage which if you ate it with your eyes closed, you’d swear you were eating shu mai, and a kimchi sausage that was amazing and a flavour I had never tasted before.”

Rachel’s Pick  Constantine (Toronto) – Chefs Craig Harding, Rob LeClair & Morgan Bellis

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Fogo Island Cod at Constantine Restaurant

“Mitch and I went in for dinner and were seated at the kitchen bar, right at the pass (prime location for me to scope out all the food).  The focal point of restaurant is the open kitchen that is anchored by a big wood fired grill at the back.

After watching a few dishes go out we decided to start with the burrata.  The cheese was beautifully plated right in front of us with grilled asparagus, fresh peas, fava beans, and mint pesto. Definitely one of the best I’ve ever had! We then ordered the bitter green salad, Wagyu picanha, and Fogo Island Cod. It was clear that each component had been carefully considered and tested. Every dish was so balanced.

The beef was cooked perfectly and served with a winter tabouleh that was hearty but not heavy, and the cod was amazing! The skin was crisp and salty and the dish itself had some great textures to complement the smoothness of the fish. They sent us over dessert (halva “nougat” and a chocolate mousse with kalamansi) and both were so good I had to steal a spoon from the pass to fully clean the bowls out. I have no shame.”

Steve’s Pick Locale Restaurant (King City) – Chef Andrea Censario

Our driver manager, Steve, stopped in at Locale Restaurant and had a wonderful experience. The beet salad was his main highlight, and he noted that the service was impeccable!

Jason B.’s PickGrey Gardens (Toronto) – Chef Mitch Bates

“Best meal out this month was at Grey Gardens!

The space is so beautiful and was packed and vibrant on a Monday night. Coziest bar stools looking right into an amazingly focused and quiet kitchen. Amazing atmosphere and a playlist that didn’t quit.

Our server Kate was wonderful and her wine recommendations were perfect. She poured us some of the house orange wine and a super funky and herbal white from Greece (Alchymiste?). I don’t know a thing about wine but they were both SO TASTY.

The food was obviously great too. I want to buy the smoked fish dip by the quart.

The standout dish was the white asparagus, with maitake mushrooms on a delicate custard. So good.

Everything we ate screamed spring.

Plump humpback shrimp with spinach, rutabaga, and the August’s Harvest green garlic.

Springy alkaline noodles with clams and a briny seafood ragu.

The best lamb Sausage with Best Baa feta and bright favas,

Halibut drowning in morels, bacon, and brussels.”

So, stumped on where to go next? Check out one of our 100km picks for the season! We can’t wait to visit more of your establishments and share all the amazing things you are doing with local!

Cod fishing, dayboats, Newfoundland, Fogo Island fishing

Canadian fish for Canadians – Introducing Fogo Island Fish

Fogo Island Fish

“The fish is so much cleaner, fresher. The texture – you can still get a beautiful crispy skin, but the flesh has texture but almost melts in your mouth. It’s something I’ve never experienced before.”

That is what Chef Lora Kirk from Ruby WatchCo has to say about the hand-line caught cod from Fogo Island Fish, and this unparalleled quality is a huge reason why we are now partnering with Fogo Island Fish to distribute their cod and cod products!!

Fogo Island is a small island off the northeast coast of Newfoundland & Labrador, located in the Labrador current, so yes, you’re right, that’s not exactly local Ontario product. But as you know, nor are we very close to the ocean! So in terms of being local, Fogo Island Fish is some of the closest ocean caught fish we have access to. It’s ‘Canadian fish, for Canadians.’ We feel strongly that Fogo Island Fish is a perfect fit with the mandate we have at 100km Foods and is why we are so excited to begin distributing their products.

Fogo Island Fish, Cod, Fishers, East Coast, hand line caught cod

History

Fogo Island Fish began as a small pilot project pioneered by Anthony (Tony) Cobb and Janice Thomson, his wife. Tony’s family has been fishing for cod in the waters off the coast of Fogo Island, Newfoundland for the past two hundred years.

In the 1960’s, however, factory fishing changed the game considerably. What is now an oft-repeated story, smaller fishermen using traditional hook-and-line methods were then edged out of cod fishing as a livelihood, not to mention, factory fishing on that scale drastically depleted cod stocks. Tony’s father was one of the fishers who had to quit fishing in the 60’s and start another career to support his family. Thus, Tony is one of the first in eight generations who is not a fisher, though he still maintains a strong connection to Fogo Island and his family history. Since 1992, there has been a moratorium on the cod fishery. A small stewardship fishery remains, but it’s still been difficult for local fishers to once again make a viable living catching cod.

Cod fishing, dayboats, Newfoundland, Fogo Island fishing

Why start Fogo Island Fish?

This is why Tony and Janice wanted to use their understanding of the difficulties faced by the fishers to start Fogo Island Fish as a social enterprise. In the first year of the project, they enlisted thirty-three fishers to partake. This past year, they raised that number to fifty. Here are some reasons why what they do is awesome:

  • The fishers only go out 5 miles from the coast in small day boats, where they catch 500-600 lbs of fresh fish per day, in sight of home.
  • The cod is cold (as in, really cold) water fish – the currents heading down the coast of Labrador are the same that bring icebergs in from Greenland.
  • The fish is caught just once per year (in the fall) which means the fish are at their physiological peak.
  • The cod is caught using hand lines, bled at sea, and flash frozen to maintain peak freshness. Hand lining also means there is no by-catch.
  • Since they are so close to the island, the cod is processed within hours of being caught by cooperatively owned processing facility on Fogo Island. That’s where they filet, debone and package the cod, which employs more people from the island.
  • These products are available to chefs only and come direct from Fogo Island – that means the fishers are paid double the market rates for fish, because there are fewer intermediaries.
  • Any surplus from the enterprise gets reinvested on Fogo Island through the Shorefast Foundation (a federally registered charity).

All of these are reasons to feel good about purchasing the Fogo Island Fish – we feel that their ethical fishing methods, time of year to catch fish, paying the fishers double, creating local processing jobs and commitment to providing the highest quality fish set a benchmark for other to strive for and that’s why they are a great fit for 100km Foods.

Fogo Island Fish, Canadian Cod, Janice Thomson, woman holding fogo island fish box,

Not to mention, the quality and taste is really unlike cod fished from other parts of the world! We will be carrying the whole fillets (deboned and skin-on, 16oz-32oz), cod cheeks, cod tongues, and cod chunks. Please have a quick read below of the thawing instructions:

The Cod Thaw – Fogo Island Instructions

  1. Place the filets on a sheet with towels underneath to soak up any moisture that will accumulate.
  2. Place in fridge to slack thaw, do not cover.
  3. Let the fan in the fridge help dry out the moisture while it slack thaws.
  4. Let thaw under refrigeration for a minimum of 12 hours, changing the towels as needed, at least twice is recommended. Total time to thaw will depend on your fridge and the size of fillets you are working with.
  5. If preferred, scales can easily be removed from the fillet using the back of a Chefs knife.
  6. We recommend leaving the skin on the cod as it helps retain the juices while cooking for a tender moist product.
  7. After thawed, portion to desired size, store in contains with more fresh towels or paper towels.

Aging!! After fish is completely thawed, leave in the fridge a further 12 hours, to properly age the fish. If you age it longer, that is even better.

We can’t wait to see what dishes you come up with using this traditionally, sustainably hand-line caught cod!!

Many thanks to Janice and Tony for providing the pictures and information for this post.

By: Genrys Goodchild